1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes
1 quart water
1 tbsp salt
1/2 lb farfalle noodles
1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each
1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
6 leaves fresh basil chiffonade

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